Pork chops are a pretty popular meat choice in our house (at least as far as Chad and I are concerned, Erik is still learning to like them), However, I was sick of preparing them more usual way, so I searched for a new recipe to maybe add to my repertoire (kind of the point of this blog, right?)
Hungarian Pork Chops
4 pork chops
salt and pepper to taste
1/4 cup flour
1 cup sour cream used a light sour cream)
1/4 cup dry sherry (mine was not dry)
1/4 ketchup (I used less than this based on reviews)
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika (fairly certain I used more than this)
1 bay leaf
Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through.
Would I make this again? Yep! The chops were very tender, didn't really need a knife to cut them. They probably also simmered for closer to and hour and a half since Chad was late getting home. Not Erik approved, however. He'll just have to learn to like them.